Smoky Eggplant Tahini Dip (Mutabal)
متبل MutabbalSay it: moo-TAH-bal
Mutabal is Lebanon’s beloved smoky eggplant dip, made by charring whole eggplants until the flesh collapses, then mashing them with tahini, lemon juice, garlic, and olive oil. The result is creamy, smoky, and bright, with a rich sesame finish. It appears on almost every mezze table, scooped up with warm pita wedges, and is especially welcome in summer when eggplants are at their peak. Unlike baba ghanoush, it is usually kept smooth and tahini-forward.
Smoky Eggplant Tahini Dip (Mutabal)
متبل, Mutabbal
Pronounced moo-TAH-bal
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dip
Optional garnish
Method
Preheat the oven to 450°F (230°C). Pierce the eggplants a few times with a fork, set them on a baking sheet, and roast for 40-45 minutes, turning once, until the skins are blackened and the flesh is completely soft and collapsing. For a smokier flavor, char them directly over a gas flame or under a broiler for 10-15 minutes, turning until blackened all over.
Let the eggplants cool until easy to handle. Split them open, scoop the soft flesh into a colander set over a bowl, and let it drain for 5-10 minutes to remove excess water.
Place the minced garlic in a medium bowl with the salt and mash together with the back of a fork into a rough paste.
Add the tahini and lemon juice to the garlic and whisk until the mixture thickens and lightens in color.
Add the drained eggplant flesh and mash with a fork or whisk until smooth and creamy with no large lumps. Stir in the 2 tablespoons olive oil.
Taste and adjust salt, lemon juice, or tahini. Transfer to a shallow serving dish and use the back of a spoon to make a swirl on top.
Drizzle generously with extra-virgin olive oil and scatter with parsley and pomegranate arils, if using. Serve at room temperature.
Regional variant: Baba Ghanoush (Baba Ghanouj)
Use the same charred eggplant, but stir in 1 small diced tomato, 1/4 cup finely chopped onion, 2 tablespoons chopped parsley, and 1 tablespoon pomegranate molasses; reduce the tahini to 2 tablespoons and keep the mixture chunkier.
Cook's notes
- Use tahini that is well stirred until smooth; if the oil has separated, whisk it back together first.
- Draining the roasted eggplant prevents a watery dip.
- For the smokiest result, finish the eggplant directly over a gas burner until the skin chars.
Serve with
Serve as part of a mezze spread with warm pita bread, fresh cucumber and radishes, olives, and pickles.
Make ahead and storage
Store covered in the refrigerator for up to 3 days; bring to room temperature and stir before serving.
